Perfect Stuffed Bell Peppers in under 30 Minutes

All is quiet on the moving front.  The trucks have been unloaded, furniture placed in the appropriate rooms, and I can’t find a SINGLE thing I need WHEN I need it.

Except for little toys.  My feet have found every pointy, sharp, tear-inducing little toy and every loud, obnoxious, motion sensitive toy — thanks, of course, to Kidlets who have helped us unpack by emptying every. single. toy. bin. and. box.

I love my children.

Two days in and I am STILL trying to organize my kitchen.  I have gone from a 9 foot galley kitchen with 8 cabinets to a much larger one with forty-billion cabinets and drawers.  And yards and yards and yards of counter space.  It’s awesome — except for when you need to unpack and set everything up.  Then, the number of cabinets is more than slightly overwhelming and has caused me to completely rearrange cabinets more than once twice three times.

But, at some point, life will settle, I’ll have the dilemma of where to put my coffee cups and measuring spoons settled, and I’ll be back in the kitchen, enjoying the task of cooking for my family and trying to choose our “first home-cooked meal” in the new house.

These 30-Minute Stuffed Bell Peppers are a contender for sure.  When I made these last month, trying to develop a recipe around the final featured ingredient for the Meal Maker Challenge, I was shocked to see how quickly the Kidlets tore into the final product, slurping and chewing with gusto.

Bell Peppers!  Heavenly days, THEY BOTH ATE BELL PEPPERS!  Yeah, this recipe — which pairs fresh and colorful bell peppers with lean ground meat, tomatoes and whole-grain Beefaroni — is a definite winner.

Quick.  Simple.  Kidlet-pleasing.

Awesome.

30 Minute Stuffed Bell Peppers

Perfect comfort food dish for a busy school night –these Stuffed Bell Peppers come together in 30 minutes and serves 4-6, depending on the size of your peppers.

Ingredients

1. 4 Bell Peppers (any color, uniformly shaped)
2. 1 can of Whole Grain Beefaroni
3. 1 pound of Ground Meat (beef, chicken, turkey, etc)
4. 1 tablespoon Italian Seasoning
5. 1 14 oz can of Diced Tomatoes with Onion and Garlic
6. 1-2 cups of shredded Mozzarella Cheese

Directions

1. Over medium-high heat, brown the ground meat in a frying pan.
2. While the meat cooks, wash the bell peppers and then cut the tops out and carefully remove the interior seeds.
3. Place bell peppers into boiling water and blanch for 3-5 minutes. Using tongs, remove each carefully and place it in a pie pan or 8×8 casserole dish. Set aside.
4. Once the meat has fully cooked, drain the grease and return the pan of cooked meat to the stove.
5. Stir in the diced tomatoes and Italian seasoning and then fold in the Beefaroni noodles. Bring to a boil and then remove from heat.
6. Carefully spoon the noodle mixture into the prepared bell peppers, filling them completely to the top.
7. Cover with the mozzarella cheese.
8. Place the pie pan or casserole dish into the oven and set it to broil. Watch and remove from the oven once the cheese is golden brown and bubbly.

Copyright © https://followinginmyshoes.com
Recipe by Rachel Lacy.

 

disclosure: This recipe was originally created as part of the Meal Maker Challenge;  I received promotional items and compensation for my participation in the challenge and to assist in the creation of my recipes.  Any opinions expressed are my own.